White Chocolate Raspberry Dream Cake (Print Version)

Layers of white chocolate cake, raspberry filling, and creamy frosting, finished with berries and chocolate curls.

# Ingredients:

→ Cake

01 - 2½ cups all-purpose flour
02 - 2½ tsp baking powder
03 - ½ tsp salt
04 - ¾ cup unsalted butter, softened
05 - 1¾ cups granulated sugar
06 - 4 large eggs
07 - 1½ tsp vanilla extract
08 - ½ cup white chocolate chips, melted
09 - 1¼ cups whole milk

→ Raspberry Filling

10 - 1½ cups fresh or frozen raspberries
11 - ½ cup sugar
12 - 2 tbsp lemon juice
13 - 2 tbsp cornstarch mixed with 2 tbsp water

→ Frosting

14 - 1 cup unsalted butter, softened
15 - 4 cups powdered sugar
16 - ½ cup white chocolate, melted and cooled
17 - 2–3 tbsp milk
18 - 1 tsp vanilla extract

→ Optional Garnish

19 - Fresh raspberries
20 - White chocolate curls or shavings
21 - Mint leaves

# Directions:

01 - Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
02 - In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
03 - In a large bowl, beat the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla and melted white chocolate.
04 - Add the dry mixture alternately with the milk, beginning and ending with the flour mixture. Mix until just combined. Divide the batter evenly between the prepared pans.
05 - Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
06 - Combine raspberries, sugar, and lemon juice in a saucepan. Cook over medium heat until the raspberries break down. Add the cornstarch slurry and stir until thickened. Let cool completely.
07 - Beat the butter until creamy. Gradually add powdered sugar. Stir in melted white chocolate, vanilla, and milk until the desired consistency is reached.
08 - If necessary, level the cakes. Place the first layer on a cake board. Spread a thin layer of frosting, then a layer of raspberry filling. Repeat with the second layer. Frost the outside and top of the cake.
09 - Chill the cake slightly to set. Decorate with fresh raspberries, white chocolate curls, or piped swirls of frosting.

# Notes:

01 - Use room temperature ingredients for a smooth batter.
02 - Do not overmix the batter; stop once ingredients are just combined.
03 - Melt white chocolate gently and allow it to cool slightly before mixing.
04 - Cool the raspberry filling completely before spreading to prevent melting the frosting.
05 - Chill the cake for 30 minutes before slicing for cleaner cuts.

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